2013•Meat ScienceRequires access

Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

Daniel Álvarez, Shai Barbut

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Key concepts: Food science, Inulin, Emulsion, Chemistry, Glucan, Chromatography, Biochemistry

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Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters — Research Paper | ScholarLens